Cannoli with Tangerine-Almond Filling

Ingredients

  • Nonstick spray
  • Bittersweet chocolate, finely chopped, for garnish
  • Sliced almonds, toasted, for garnish
  • Confectioners' sugar, to sweeten and for garnish
  • 1 pound cream cheese, room temperature
  • ½ cup fresh tangerine juice
  • Vegetable oil, for deep frying
  • + 27 more ingredients
    • ¾ cup marsala
    • 3 tablespoons very cold lard
    • ¼ teaspoon salt
    • 2 tablespoons sugar
    • ½ teaspoon ground cinnamon
    • 2 cups flour, plus more for dusting
    • Bittersweet chocolate, finely chopped, for garnish
    • Sliced almonds, toasted, for garnish
    • Confectioners' sugar, to sweeten and for garnish
    • 1 pound cream cheese, room temperature
    • ½ cup fresh tangerine juice
    • 1 cup sugar
    • 2 tangerines, zested
    • ½ cup heavy cream
    • 1 egg white, lightly beaten
    • Nonstick spray
    • Vegetable oil, for deep frying
    • ¾ cup marsala
    • 3 tablespoons very cold lard
    • ¼ teaspoon salt
    • 2 tablespoons sugar
    • ½ teaspoon ground cinnamon
    • 2 cups flour, plus more for dusting
    • 1 egg white, lightly beaten
    • 1 cup sugar
    • 2 tangerines, zested
    • ½ cup heavy cream

1. For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl. Work in the lard and slowly add the marsala. Knead together with fingers until the dough comes together. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough ...

View full recipe at SpringPad

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